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LEFT for cutting-edge-mediterranean-recipes.com

Chocolate Truffle Recipe

Great Chocolate Truffle Recipe Photo with Cointreau


Irresistible Chocolate Cointreau Truffles

Pam likes to keep this Chocolate Truffle Recipe for a special occasion  Birthdays, Anniversaries - Christmas...You can experiment with some of the elements - for example: change the spirit you use - Rum and Brandy are good alternatives.
Pam will sometimes roll the truffles in cocoa powder or icing sugar. Whichever way you dress them up they are always delicious, and so much better than bought ones. 


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Ingredients for Forty Truffles.

  • 5 ozs./120g. Dark chocolate (go for quality).
  • Paper truffle cups for serving.
  • 7 ozs./200g. Condensed milk.
  • 1 Large glug of Cointreau.
  • 13 ozs./370g. Cake crumbs.
  • 1 Orange - Grated zest of.
  • 9 ozs./250g. Icing sugar (sifted). 
  • 1 Packet of chocolate vermicelli.

New Feature: Printer Friendly Recipe Pages for your convenience.
For a spectacular party idea check out this brilliant chocolate fountain    >>>>>>

Method
  1. Melt the Chocolate in a bowl over a pan of hot - not boiling water.
  2. Add the condensed milk, Cointreau and Orange Zest - mix well.
  3. Now, add the Cake crumbs and icing sugar, mix until all incorporated.
  4. Refridgerate for two hours until well chilled.
  5. Pour the Vermicelli onto a large plate.
  6. Then shape your mixture into balls of roughly 3/4 of an Ounce/20g.
  7. Roll the balls in the Vermicelli until evenly coated and then place them in the paper cups.
  8. Refridgerate until required.

    The Height of Luxury!

Delicious Truffles - Chocolate and Cointreau


New! Comments


Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.

 Ask Pam  if you need any recipe advice......she loves to help.

Sunset over the Mediterranean



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